This savory and creamy appetizer combines hearty ground beef with melted cheeses and zesty spices. It is an ideal party dish that is quickly assembled and baked until bubbly.
List of ingredients
- 1 lb. ground hamburger – cooked and drained of excess fat.
- 1 block cream cheese – softened to room temperature for smooth mixing.
- 10 oz. can diced tomatoes – drained well to prevent the dip from becoming watery.
- 15 oz. can chili starter – such as a bean and chili sauce blend.
- 1 cup cheddar cheese – shredded for the base mixture.
- 1 tsp garlic powder – for savory depth.
- 1 tsp chili powder – to add classic chili flavor.
- 2 tsp brown sugar – to balance the acidity of the tomatoes.
- 1/2 tsp paprika – for a hint of smokiness.
- 1/2 tsp cumin – to provide earthy notes.
- 1-2 tsp hot sauce – adjusted based on your preferred heat level.
- 1/2 medium white onion – finely diced.
- 1.5 cups cheddar cheese – shredded and used for the topping.
- 5 strips beef bacon – cooked crispy and chopped.
- 2 green onions – diced, using both white and green parts.
- Frito’s Scoops – for serving and scooping.
step-by-step instructions
- Prepare the oven: Preheat your oven to 375 degrees Fahrenheit to ensure it is hot enough for the cheese to melt quickly.
- Combine base ingredients: In a large mixing bowl, combine the softened cream cheese, cooked hamburger, diced tomatoes, chili starter, 1 cup of shredded cheddar, garlic powder, chili powder, brown sugar, paprika, cumin, hot sauce, and diced white onion. Mix well until the texture is smooth and consistent.
- Adjust flavor: Taste the mixture and add more hot sauce or seasonings if needed to suit your preferences.
- Fill the skillet: Transfer the mixture into a greased or buttered oven-safe skillet, such as a 10-inch cast iron pan. Spread the dip evenly and top it with the remaining 1.5 cups of shredded cheddar cheese.
- First bake: Bake in the oven for 8 to 10 minutes until the cheese begins to melt.
- Add bacon: Remove the skillet and sprinkle the chopped crispy beef bacon over the top. Return it to the oven for another 3 to 4 minutes until the edges are bubbly.
- Final touch: Garnish the dip with diced green onions and serve immediately while hot.
Professional Preparation Tips
Soften Cream Cheese Efficiently
To avoid lumps in your dip, ensure the cream cheese is fully softened. You can remove the wrapper and microwave it in 15-second bursts or place the wrapped block in a bowl of warm water for 10 minutes. Avoid over-melting the cheese in the microwave as it may separate.
Drain Tomatoes Thoroughly
Excess liquid from the canned tomatoes can make the dip runny and dilute the flavor. Pour the diced tomatoes into a fine-mesh strainer and let them sit for several minutes before adding them to the bowl. Gently press the tomatoes to remove any remaining juice.
Maximize Beef Flavor
Brown the ground hamburger over medium-high heat until no pink remains. Use a meat masher to ensure the beef is broken into very small crumbles, which allows it to integrate better with the cream cheese. Drain the fat thoroughly to prevent a greasy layer from forming on top of the dip.
Use a Cast Iron Skillet
A cast iron skillet is ideal for this recipe because it retains heat for a longer period. This keeps the dip warm on the table while your guests are eating. Ensure the skillet is well-greased with butter to prevent the cheese from sticking to the sides.
Achieve Crispy Beef Bacon
Cook the beef bacon in a skillet or oven until it is fully rendered and crisp. Let the bacon cool slightly on a paper towel to remove excess oil before chopping. This ensures the topping stays crunchy even after the final bake.
Ingredient Substitutions and Variations
Beef Alternatives
If you prefer a leaner protein, you can replace the ground hamburger with ground turkey or ground chicken. Because these meats are leaner, you may need to add a tablespoon of butter or oil during the browning process. Maintain the same seasoning ratios for consistent flavor.
Cheese Variations
While cheddar is traditional, you can use a blend of Monterey Jack and Pepper Jack for a creamier melt and extra spice. For a sharper taste, use an extra-sharp aged cheddar. Ensure you grate the cheese from a block for the best melting results.
Adjusting the Spice Level
To increase the heat, add diced jalapeños or a pinch of cayenne pepper to the base mixture. For a milder version, reduce the hot sauce to a half teaspoon and omit the chili powder. The brown sugar will help maintain a balanced flavor regardless of the heat level.
Low Sodium Options
Use low-sodium canned tomatoes and a low-sodium chili starter to reduce the salt content. You can also substitute the store-bought chili starter with a homemade blend of tomato paste, beef broth, and smoked paprika. This allows for total control over the salt levels.
Serving and Presentation Ideas
The Best Dippers
Frito’s Scoops are the recommended choice because their structure can support the weight of the heavy dip. You can also serve this with sturdy tortilla chips or toasted baguette slices. For a lighter option, use sliced bell peppers, celery sticks, or cucumber rounds.
Adding Fresh Garnishes
Beyond green onions, you can top the dip with fresh cilantro or diced fresh tomatoes. A dollop of sour cream in the center adds a cool contrast to the warm, spicy dip. A sprinkle of extra paprika on top adds a vibrant color for presentation.
Using the Dip as a Topper
This recipe works well as a topping for other dishes rather than just a dip. Spoon the warm mixture over hot dogs, hamburgers, or baked potatoes. It can also be used as a filling for stuffed bell peppers before baking.
Storage and Reheating Advice
Refrigerating Leftovers
Store any remaining dip in an airtight glass container in the refrigerator for up to 3 to 4 days. Ensure the dip has cooled slightly before sealing the container to prevent condensation. The cheese and cream cheese will firm up significantly when chilled.
Reheating for Best Texture
To reheat, place the dip back into an oven-safe dish and cover it with foil. Heat at 325 degrees Fahrenheit until the center is hot and the cheese is melted again. If the dip appears too thick, stir in a tablespoon of milk or beef broth to loosen the consistency.
Microwave Reheating Method
For smaller portions, microwave the dip in 30-second intervals, stirring in between. This prevents the edges from overcooking while the center remains cold. Add the beef bacon and green onions after reheating to maintain their texture.
Freezing Instructions
This dip can be frozen for up to two months if you omit the green onions. Transfer the cooked dip into a freezer-safe container and leave a small amount of headspace for expansion. Thaw it in the refrigerator overnight before reheating in the oven.
Common Troubleshooting
Dip is Too Thin
If the dip is too runny, it is usually due to excess liquid from the tomatoes or chili starter. Stir in an additional 1/2 cup of shredded cheddar cheese or a teaspoon of cornstarch. Bake for an additional 5 minutes to allow the thickeners to bind.
Dip is Too Thick
If the mixture is too stiff to scoop, you can thin it out by stirring in a small amount of beef broth or water. Add the liquid one tablespoon at a time until you reach the desired creaminess. Avoid adding too much, or the dip will lose its structure.
Cheese Not Melting Evenly
If the top cheese is not melting properly, you can turn on the oven broiler for 1 to 2 minutes. Watch the dip closely to prevent the cheese from burning. This will create a golden-brown crust and a bubbly texture.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can combine all ingredients except the topping cheese and bacon in a slow cooker. Cook on low for 3-4 hours, then add the cheese and bacon, covering for another 30 minutes until melted.
How long does it stay fresh?
The dip stays fresh in the refrigerator for about 4 days. Always keep it covered to prevent the dairy from absorbing other smells from the fridge.
Can I omit the brown sugar?
You can omit the brown sugar if you prefer a more savory profile. However, the sugar helps neutralize the acidity of the canned tomatoes and balances the heat of the chili powder.
Is there a way to make this without a skillet?
You can use any oven-safe baking dish, such as a ceramic casserole dish or a glass pyrex. Just ensure the dish is greased well to allow for easy serving.
Print
Cheesy Ground Beef Chili Dip
- Total Time: 20 minutes
- Yield: 10 servings 1x
- Diet: General
Description
Frito Chili Cheese Dip is a warm and cozy appetizer that is full of flavor and super easy to make. This creamy, cheesy dip is baked and topped with crispy beef bacon and green onions, perfect for serving with Frito’s Scoops.
Ingredients
- 1 lb. ground hamburger, cooked and drained
- 1 block cream cheese, softened
- 10 oz. can diced tomatoes, drained well
- 15 oz. can chili starter
- 1 cup cheddar cheese, shredded
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tsp brown sugar
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1–2 tsp hot sauce
- 1/2 medium white onion, diced
- 1.5 cups cheddar cheese, shredded
- 5 strips beef bacon, cooked crispy and chopped
- 2 green onions, diced
- Frito’s Scoops for serving
Instructions
- Step: Preheat oven to 375 degrees.
- Step: In a large bowl, combined the softened cream cheese, hamburger and all remaining dip base ingredients. Mix well until smooth. Taste and adjust seasonings to your preference.
- Step: Add the dip into a greased/buttered oven-safe skillet. Top with additional cheddar cheese. Bake for 8-10 minutes.
- Step: Top with chopped beef bacon and return to the oven and finish cooking until it’s bubbly around the edges, another 3-4 minutes.
- Step: Finish off the dip by adding diced green onions. Serve warm.
Notes
For “husband style,” top this dip with crushed Chili Cheese flavored Fritos after it finishes cooking, along with the beef bacon and green onion for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 85 mg